Stuffed tomatoes

I adapted this recipe from Alton Brown on the Food Network. One of my favorites! You can make it using any kind of cheese, even vegan cheese if you'd like!


STUFFED TOMATOES (makes 6 servings)


INGREDIENTS
6 medium sized tomatoes
2 cups mushrooms, chopped (about 1 box-- I use portabellas)
1/2 yellow onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/4 cup marsala wine (any kind of wine works)
1/2 cup canned diced tomatoes (about 1/2 can)
1/2 cup breadcrumbs (any kind, italian or panko both work)
Olive oil
4 oz goat cheese, room temperature
Handful chopped parsley


DIRECTIONS
1. Prepare the tomatoes: cut a hole in the top, scoop out the center, sprinkle some salt in them and set them upside down on paper towels to drain while you cook the filling
2. Heat olive oil in skillet
3. Chop onion, garlic, and shallots and cook them in the oil until onions are translucent
4. Add chopped mushrooms and cook until soft
5. Add diced tomatoes and marsala wine
6. Reduce mixture for about 20 mins, until there is only a little
liquid leftover
7. Remove from heat and add the breadcrumbs
8. Mix the room temperature goat cheese with parsley in a small bowl
9. Add half the goat cheese to the veggie/breadcrumb mixture
10. Stuff tomatoes with the mixture
11. Top each tomato with a bit of the remaining goat cheese
13. Cook in the oven at 350 for 15 minutes (the goat cheese should melt a little bit and the tomatoes will look soft)


While I love this particular recipe, you could stuff the tomatoes with just about anything. I would suggest making these with whatever you have around. Peppers, leeks, artichokes, sundried tomatoes, and any kind of veggies would work in the filling. Tofu or seitan would make great additions as well. If you decide to whip up your own recipe, make sure you keep roughly the same ratio of veggies to breadcrumbs for texture. 


I also like to use stale bread to make the breadcrumbs-- just mix the bread, olive oil, salt and pepper in a food processor, and you have homemade breadcrumbs!